- 1 medium onion, chopped
- 1 tsp garlic paste
- 1 tsp ginger paste
- 3 tbsp coconut oil
- 1.5 tbsp harissa
- 2 tsp curry powder
- 6 small sweet potatoes, peeled and diced
- 1/2 cup thick coconut milk
- 1 tsp salt
- 2 cups of hot water
- 1 very ripe tomato, cut into wedges
- 1 cup of cooked chickpeas
- 2 handfuls of baby spinach leaves
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1 cinnamon stick
- 3 whole green cardamom
- 1/4 tsp ground turmeric
- 2 bay leaves
- 2 green chilies, slitted
- In a small blender, add chopped onion, ginger and garlic paste. Blend into a paste. Add very little water (if needed) to aid in blending.
- Heat a deep vessel on medium-high. Add coconut oil and wait until it heats before adding all of the whole spices. Stir and cook for 1 minute or until fragrant.
- Add blended onion paste and cook for 5 to 7 minutes, stirring occasionally. Cook until paste is lightly colored, fragrant, thickens and oil separates on the sides.
- Stir in harrisa and curry powder. Cook for 1 minute before adding diced sweet potatoes, coconut milk and salt.
- Once curry thickens, add hot water, tomato wedges and cooked chickpeas. Bring the curry to a simmer, lower the heat to medium-low and put on the lid. Cook curry for 15 minutes or until oil separates on the sides.
- Remove curry from heat. Throw in 2 handfuls of baby spinach leaves, stir and serve hot with rice and chapati.